&sq=Google&lang=en&file=File:Chicken_Manchurian_(Hyderabad_Style)_(11960049916).jpg) Chicken Manchurian served in Hyderabad, India | |
| Type | fritter |
|---|---|
| Course | Snack |
| Place of origin | Mumbai, India |
| Created by | Nelson Wang |
| Invented | 1975 |
| Main ingredients | Cauliflower (for vegetarian variant)[1] Chicken (for meat variant) |
| Ingredients generally used | Chopped onion, capsicum, garlic |
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Manchurian is a class of Indian Chinese dishes made by roughly chopping and deep-frying ingredients such as chicken, cauliflower (gobi), prawns, fish, mutton, and paneer, and then sautéeing them in a sauce flavored with soy sauce.[2][3] Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques, specifically aimed to suit Indian tastes. It has become a staple of Indian-Chinese cuisine; whilst largely unknown in China, it has become popular in India.
- ^ "Veg Manchurian Recipe". food.ndtv.com. Retrieved 2022-08-20.
- ^ Laxmi Parida (2003). Purba: Feasts from the East: Oriya Cuisine from Eastern India. iUniverse. p. 191. ISBN 978-0-595-26749-1.
- ^ "Manchurian chicken". The Straits Times. 2007-06-03. p. 77 – via NewspaperSG, National Library Board.
Thng, Lay Teen (2007-06-03). "Manchurian chicken". The Straits Times. Archived from the original on 2011-02-07. Retrieved 2010-04-21.